A toasted coriander-seed crust gives roasted eggplant slices fantastic flavor that layers exquisitely with spicy greens and a savory tomato-olive relish (see Note) in these sophisticated Italian-style subs. A thin slice of salty provolone tops it all off, but slivers of Parmigiano Reggiano would be just as tasty. Source: EatingWell Magazine, April 1998

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray. Coarsely grind coriander seeds in a spice grinder or blender. Transfer to a shallow dish.

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  • With a pastry brush, lightly coat both sides of eggplant rounds with oil, then dredge in coriander to lightly coat. Season with salt and pepper. Arrange the eggplant in a single layer on the prepared baking sheet.

  • Bake the eggplant until tender, 20 to 25 minutes.

  • Meanwhile, to prepare relish: Combine tomato, onion, olives, basil, garlic, vinegar and pepper in a small bowl. Taste and adjust seasoning. Refrigerate until ready to use.

  • Set the bottom half of each baguette piece on a square of foil. Layer with arugula (or watercress), relish, eggplant and cheese and cover with the top half of the baguette. Wrap the sandwiches in foil and bake until heated through, 5 to 7 minutes. Serve immediately.

Tips

Note: Prepared mild salsa (1 cup) may be used in place of Tomato-Olive Relish.

Nutrition Facts

358 calories; 11.9 g total fat; 3.5 g saturated fat; 10 mg cholesterol; 733 mg sodium. 545 mg potassium; 51 g carbohydrates; 8.8 g fiber; 7 g sugar; 12.3 g protein; 728 IU vitamin a iu; 16 mg vitamin c; 50 mcg folate; 193 mg calcium; 4 mg iron; 53 mg magnesium;